Our next Las Lajas coffee for this year is an extremely well balanced black honey process Caturra and Catuai lot. Between 1450-1600MASL.
We’ve featured Perla Negra from this finca before, and it was a red wine and raspberry affair… gorgeous coffee. This one is not as acidic on the palate, which is the only real complaint we could ever lodge at some Perla Negra and Alma Negra coffees… as part of the long fermenting drying time, you get those vinegar notes that are divisive to some folks. We love them. But we know not everyone does, so we try to always feature a strong variety of options.
Black Honey process means that the coffee cherries are skinned, but not washed afterward, so the mucilage and sugars are drying on the coffee seed (the “coffee bean”) parchment. While that sticky goodness is drying out, it’s turned once daily. This is to promote even drying and prevent molds from occurring.
Anyway, this one is deeply fruited as dry ground coffee. It’s all red berries. The brewed coffee adds in a lightly roasted cacao aroma and flavor, and then on the first sip, it’s got a little of everything we want. It’s got body, sweetness, very present fruit, playful acidity. It’s not in-your-face or harsh at all. A finer grind will lean you a little more toward chocolate. A slightly coarser grind will play up the brightness. There’s a pretty wide range of viable grind parameters for this coffee. I would still brew it with the hottest water you can get, and give it 30-45 seconds to bloom, for better, more even extraction.
We hope you enjoy!